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Sunday, April 1, 2012

At the end of February I had the pleasure of going on vacation to Mexico with some of my best friends from high school. We went to celebrate the wedding of Ali and Jamil! I was honored to be a bridesmaid for one of my oldest childhood friends. It was a beautiful wedding! Oh, and the relaxing was nice as well!

Ashley, Molly, and I on the train at the airport

We finally made it!

Can't beat that view!

Jamil and Ali

Ashley, Molly, Ali, Maureen, and I (High school friends)

Beautiful bride!

This is a great low carb and healthy dinner! It can be your new meatless Monday dish. Did I mention it is super easy too! This is more of a meal suggestion then a true recipe post. I was intimidated by spaghetti squash for a while, wondering if it could possibly taste good and how do you really cook it. Play with this and make it your own in regards to sauces, toppings, etc just like you would with normal noodles. And yes, it does taste great! Even my picky husband likes it!

Spaghetti Squash

Ingredients:

1 spaghetti squash

Jar of spaghetti sauce

Parmesan cheese

Ground beef (optional)

Veggies (optional)

Preheat oven to 375. Cut spaghetti squash in half (I have my amazingly strong husband do this task because uncooked squash is tough). Scrape out the seeds and pulp. Place each half on a baking sheet with the rind side up. Bake for 30-40 minutes.

While squash is baking, heat sauce in pan on stove. Cook ground beef or saute any veggies you might be adding to your sauce. Allow to simmer while squash is cooking.

After squash is finished, hold one half, with an oven mit on, vertically and use a fork to scrape the inside with long strokes going from top to bottom. Short strokes will leave you with little strands. Continue this until you have removed all squash. You will see the strands look just like spaghetti. Repeat with other half.